Sweet potato brownies vegan

This sweet potato brownies vegan recipe is the most easy, healthy gooey chocolate brownies. An healthy sweet potato desserts that everyone love!

If you love gooey chocolate brownies you will love those sweet potato brownies! They have an intense soft and sticky fudgy texture coming from the sweet potato puree.

An easy 7 ingredients sweet potato brownies vegan recipe

This is an easy 1-bowl recipe using only 7 ingredients. Let’s see what you need and your alternatives.

  • Sweet potato puree – see below to learn how to make your own puree in 15 minutes
  • Coconut sugar – or brown sugar or any unrefined crystal sugar you love
  • Maple syrup – or agave, coconut nectar or brown rice syrup
  • Almond flour – or sunflower seed flour if you don’t eat nuts
  • Oat flour – you can make your own by pulsing rolled oats into a blender for 1 minute on high speed. You can replace this flour by spelt flour, all purpose flour or gluten free flour if needed.
  • Coconut oil – or light taste oil like almond oil, avocado oil
  • Unsweetened cocoa powder
Healthy Sweet Potato Brownies

How to make sweet potato puree?

The key to make the most delicious sweet potato brownies vegan recipe is to make a smooth sweet potato puree.

  • Vegetable steamer – this is my favorite method and the one I recommend the most. It takes only 15 minutes to steam peeled sweet potato cubes and it will preserve all the vegetable nutrients
  • Microwave -while I don’t like cooking in my microwave I want to tell you that yes, you can steam vegetable in the microwave in 6 minutes. See recipe card for details .Note that you will loss the nutritional value of the vegetables with thi method.

How to make gooey chocolate brownies with sweet potato?

The key is to precisely measure the sweet potato puree. In fact, you must measure the puree at room temperature, mashed and packed in the cups. Otherwise weight the puree for better precision. Never measure the puree hot has some water remained and it will not be precise.

How to make fudgy brownies?

First, make sure you follow the baking time and check the baking process after 40 minutes. Insert a pick in the center of the brownie. It should come out with a little sticky crumb but not too much. If you bake your brownie longer it get dryer and have a cake like texture. Next, cool the brownie in the fridge to intensify the fudgy texture. Finally, don’t decrease the oil amount. Fudgy brownies have a higher fat to flour ratio. Less fat means less fudgy texture too.

More vegan gluten free desserts

If you love vegan gluten free desserts you may also want to try those recipes

Don’t forget to save your recipe on Pinterest to make this later !

Watch the recipe video on my youtube channel to help you make those lovely brownies !

Sweet potato brownies vegan

The best vegan sweet potato brownie easy, healthy fudgy recipe with less than 10 ingredients
Prep Time: 10 mins
Cook Time: 40 mins
Cool down: 15 mins
Total Time: 1 hr 5 mins
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: sweet potato brownies vegan
Servings: 16 brownies
Calories: 139kcal
Author: Carine
4.79 from 32 votes

Ingredients

  • 1 large Sweet potatoorange, steamed, pureed, you need exactly 12 oz (or 1 1/3 cup of packed sweet potato puree)
  • 1/4 cup Maple syrupor brown rice syrup or agave syrup
  • 1/3 cup Coconut sugaror brown sugar
  • 1/4 cup Coconut oilmelted or vegetable oil of you choice
  • 1/2 cup Almond flouror sunflower seed flour if nut free
  • 1/2 cup Oat flouror all purpose flour, spelt flour or gluten free flour
  • 1/3 cup Unsweetened cocoa powder

Optional

Instructions

Prepare the sweet potato puree

  • Peel a large orange sweet potato and dice into small cubes.
  • Place the sweet potato cubes into a steamer and cook for 15 minutes or until the cubes are soft and easy to smash into a puree.
  • If you don't have a vegetable steamer you can place the sweet potato cubes in a microwave safe bowl, cover with a plate and microwave 5-6 minutes until soft. Note that microwave cooking will remove the nutritional value of sweet potato and it is not the method I recommend.
  • Cool the sweet potato cubes at room temperature. They are ready to be mashed into a puree when no more steam release. It usually takes 10-15 minutes. Discard any water that may be left in the bowl if you choose the microwave method.
  • Mash the sweet potato cubes into a puree using a fork or potato masher.
  • Carefully weight 12 oz (350 g) of sweet potato puree or 1 1/3 cup of puree. If you use cups make sure you pack the puree very well in the cups to ensure the measurement is precise.

Brownies batter

  • In a food processor add the sweet potato puree, maple syrup, coconut sugar, melted coconut oil, almond flour, oat flour and unsweetened cocoa powder.
  • Blend on high speed for about 30 seconds-1 minute or until all the ingredients are evenly combined. You may have to stop the food processor after 30 seconds, scrape down the sides of the bowl and repeat to ensure that all the ingredients are well combined. It usually take no more than 1 minute of processing to get a sticky brownie batter.
  • Add in chocolate chips and pulse 2-3 times to incorporate into the batter. Keep some chips to sprinkle on top of the brownie before baking if desired.
  • Transfer the brownie batter onto the prepared brownie pan. Sprinkle the extra chocolate chips now if you kept some of them.
  • Bake 35-40 minutes or until the top is set.
  • Cool 10 minutes in the pan then release the brownie from the pan lifting the pieces of parchment paper.
  • Cool down for 20-30 minutes on a cooling rack. After that time, I recommend placing the brownie in the freezer 10-12 minutes to cool faster and get the most intense fudgy texture. It will also make the brownie easier to slice without falling apart.
  • Slice the brownie into 16 squares. This is optional but you drizzle some melted dark chocolate on top of the brownie before serving as seen on the picture above.
  • Store the brownie in an airtight box in the fridge for up to 4 days. You can store the brownie at room temperature for 2 days.
  • Freeze in zip bags and defrost the day before.

Nutrition

Serving: 1g | Calories: 139kcal | Carbohydrates: 18.5g | Protein: 2g | Fat: 5.9g | Fiber: 2g | Sugar: 10.7g | Vitamin A: 10IU | Vitamin C: 1mg
VEGAN SWEET POTATO BROWNIES easy, healthy gluten free #vegansweetpotatobrownies #brownies #sweetpotato #veganbrownies #veganglutenfree #glutenfreebrownies #veganbrownies #healthybrownies #sweetpotato

Reader Interactions

Comments

  1. Jeff stroud

    Hi Carine,
    Just a small question. Can I substitute the maple syrup with more coconut sugar? It’s the one ingredient I don’t have… or do we need the stickiness of the syrup?

  2. Estela

    5 stars
    The best brownies recipe ever!! Wonderful and moist. I used the mixer instead of a food processor and they came out perfect. Thanks

    • Carine

      Thank you SO much for this lovely review ! I am so happy you enjoy my brownie recipe. Enjoy the recipes on the blog. XOXO Carine.

    • Carine

      I didn’t try this option but yes it should work. It may be dryer that is why I like the combo of both flour usually. Enjoy the brownie, XOXO Carine.

  3. Clare

    5 stars
    I made a variation on these yesterday and they are easily my new favorite brownies! My alterations include using stokes purple sweet potatoes, doubling the maple syrup (for my sweet tooth and to make it wetter), adding dashes of salt, cinnamon, and espresso powder, and subbing the almond and oat flower for a quickly home processed mix of the two (for lack of ingredients). It still came out amazing and I can’t thank you enough for the recipe!

    • Carine

      Thnaks for trying my recipe and sharing all your tricks to make it even better with me ! It makes me so happy and can’t wait to try this myself. Enjoy the vegan recipes on the blog, XOXO Carine.

  4. Lucia

    5 stars
    I’ve made them yesterday and substituted the sweetpotato with a leftover can of pumpkin and the brownies are soooooo good! They are my new favourite, I really tried a lot of recipes for vegan brownies and I didn’t like them. Give them a try you won’t be disappointed!

    • Carine

      Pumpkin is in season so this is a great idea ! Thanks so much for trying my recipe and taking a minute to review. It means the world to me. Talk to you soon, XOXO Carine.

  5. Laura

    5 stars
    I ran out of sweet potato so I used 1/3 cup of tahini to replace it. These brownies turned out fabulous! What a great way to eat sweet potatoes!

    • Carine

      What a great idea! I am so glad it turned out well this way too. Thanks for sharing. I hope you try more recipes from the blog soon, XOXO Carine

    • Carine

      I didn’t try this option but I am pretty sure all-purpose flour will work well too. The texture will probably be les moist. Enjoy the brownie! XOXO Carine

    • Carine

      Thanks Sly ! You don’t have to tell, I know you are one of the my TOP Instagram follower 😀 I see all your likes and read allyour message and THANK YOU for being here with me tryng my recipes! I hope some of them ends up on your Christmas table. XOXO Carine

    • Carine

      Did you measure the sweet potato puree right? If it is too dry it might be because you are missing sweet potato puree or over bake the brownies.

  6. Anastasiia

    5 stars
    Amazing! Used coconut sugar, maple syrup, made oatmeal flour by grinding the coffee grinder. Brownies dough tasted amazing by itself!! Baked for 30 minutes. Let cool down, put in the freezer after and it turned out so tasty! Not too sweet and nice texture!! Thank you !

  7. Adriana

    5 stars
    This is our favorite recipe, from this blog, for vegan brownies and desserts. The brownies are just pure perfection!!! I have made them 4 times.
    The first time I made them just as in the recipe and my husband did the formal announcement that these were his new favorite brownies. He could have he bone that they were made from sweet potato!

    The second time, I did the same recipe but I split the brownie in half, horizontally (before cutting it into portions) and I put a layer of caramel, off course the caramel is Carine’s caramel from the Millionaire Bars.

    Finally this week I made the brownies, but using some cream, as if it was a cake. I keep the recipe the same but added a middle layer of home made coconut whipped cream, then I covered the entire brownie with the same cream but this one had some dark unsweetened cocoa.

    These brownies are so good, smooth, creamy, gooey, delicious, that I’m pretty sure they can be used to solve any dispute by offering one as a token of appreciation.

    • Carine

      OMG! caramel in the middle of this brownie sounds like a real treat! I want to try this next time. Thanks for sharing your idea with me, XOXO Carine

  8. Shanae

    Hi,

    Any chance u can substitute almond meal for protein powder? I’m trying to add more protein for my gym friends!

    Thanks

    • Carine

      Hi! Almond meal and protein powder have different properties so if you swap the result will be very different – mostly dry and fragile. Thanks for trying my recipes, XOXO Carine

  9. Shirley Clark

    I haven’t tried this yet, but I notice you use oat flour a lot. What would be a good substitute for oat flour. Allergy to oats.

    • Carine

      They are very different vegetables and it won’t work since sweet potato has less starch and its way more sweet. I am sorry for that but maybe make my potato salad with your left potatoes! XOXO Carine

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